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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":493,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"baseServings":477,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":542,"diet":544,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":533,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Almost always an incomplete seal or a wrapper that was too thin at the pleat. Press each fold firmly against the last one and check there is no pinhole at the top before steaming. Overfilling causes it too — the filling should sit below the rim, not bulge against it.","Why did my dumplings leak in the steamer?",{"answer":398,"question":399},"The broth is rendered fat plus the water you mix into the filling. Use meat with real fat content, keep everything cold while you work, and beat two or three tablespoons of cold water into the mixture until it turns sticky. Both liquefy in the steamer and are trapped by the sealed wrapper.","How do I get broth inside the dumpling?",{"answer":401,"question":402},"Yes, and it is the normal way. Shape them, freeze them on a tray until hard, then store in bags for up to three months. Steam them straight from frozen with a few extra minutes. Shaped but unfrozen buuz should be steamed within an hour or the wrapper goes damp and sticky.","Can I make buuz ahead of time?",{"answer":404,"question":405},"The filling is essentially the same seasoned mutton. Buuz are gathered into a small round parcel and steamed, eaten year-round and especially at the lunar new year. Khuushuur are flattened into a half-moon and shallow-fried until blistered, most associated with the summer Naadam festival.","What is the difference between buuz and khuushuur?",{"answer":407,"question":408},"No. Any steamer with a flat perforated tray works, including a metal insert in a pot or a plate set on a trivet above simmering water. What matters is oiling the surface, spacing the dumplings apart, and keeping the lid on so the steam stays constant.","Do I need a bamboo steamer?",[410,411,412,413,414,415],"Chop the meat with a knife rather than grinding it to paste — mince turns dense and pasty once steamed, while hand-chopped mutton keeps its texture.","Keep the fat cold right up to the moment you fill. Warm fat smears into the meat and renders out into the steamer instead of collecting inside the dumpling.","Roll each wrapper so the rim is noticeably thinner than the middle; the pleats stack up at the top and a thick rim there becomes a doughy knot.","Oil the steamer tray, not the dumplings. An unoiled tray glues the bases on and tears them open when you lift them.","Leave a finger of space between dumplings — they swell as they steam and stuck-together buuz rip when separated.","If the filling looks dry after mixing, add cold water a spoon at a time until it slumps slowly off the spoon. That water becomes the broth.","🥟","Buuz are steamed mutton dumplings the size of a small plum, pleated shut so that the fat rendering out of the filling has nowhere to go and turns into a mouthful of hot broth. The filling is deliberately plain — mutton, plenty of onion, garlic, salt, a splash of water — because the point is the meat itself and the sweetness the onion draws out of it. The wrapper is unleavened flour and water, rolled thin at the rim and left slightly thicker at the centre so it can carry the weight. You eat them with your fingers, bite a small hole first, drink the juice, then finish the rest.","Buuz belong to the dumpling family that spread across Inner Asia with the movement of people between Tibet, Mongolia and northern China — the same lineage as Tibetan momo and Chinese baozi, adapted to a kitchen where mutton and flour were the two things a household could reliably count on. What Mongolia did with the form is specific: the filling stays unspiced, the meat is chopped rather than pounded to paste, and a good share of tail fat goes in on purpose, because fat is the flavour and the calorie the steppe winter demands.\n\nThe dumpling is inseparable from Tsagaan Sar, the lunar new year. In the weeks before, families make buuz by the hundred and freeze them outdoors, which in a Mongolian winter means simply setting the trays outside the door. When guests arrive during the holiday they are steamed in batches without pause, and a household is quietly judged on how many it can offer and how well they are pleated. Counting is not a joke — households routinely make one to two thousand, and the tally is a matter of pride.\n\nThe pleating itself carries meaning. Different closures are recognised across the country: a gathered purse, a rope-like twist along one side, a simple pinched seam for everyday cooking. What is agreed on is that the seal must be complete. A buuz that leaks in the steamer loses its broth, and the cook will hear about it. Outside the new year they are ordinary food too — sold at roadside guanz canteens across the country, eaten by the plate with salted milk tea and a bowl of shredded cabbage pickle on the side.","Steamed buuz keep 3 days refrigerated and reheat best by steaming again for 5 minutes — a microwave turns the wrapper leathery. Uncooked buuz freeze extremely well: arrange them apart on a floured tray, freeze solid, then bag them. Steam from frozen without thawing, adding 4 to 5 minutes to the cooking time. Do not thaw first, or the wrappers slump and stick to the tray.",[421,422,423,424],"A wrapper method that stays thin at the edge and sturdy at the base, so nothing splits in the steamer.","Explains how to get real broth inside — cold fat, chopped meat, and a little water worked into the filling.","Honest about mutton: how to buy it, how to trim it, and what changes if you use lamb instead.","Freezer instructions built in, because buuz are made in big batches or not at all.",[426,427,428],"Steamer with a flat tray","Rolling pin (a short thin one is easiest)","Heavy knife for chopping the meat",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},28,48,3,890,26,540,[437],"Suutei tsai (salted milk tea), a sharp cabbage-and-carrot pickle, and a small dish of chili sauce for those who want it.",[439,442,445],{"name":440,"description":441},"Khuushuur filling","The same meat mixture, flattened into a half-moon of dough and shallow-fried instead of steamed — the festival version of the identical filling.",{"name":443,"description":444},"Bansh","Miniature buuz, roughly thumb-sized, boiled instead of steamed and often dropped straight into milk tea or a clear broth.",{"name":446,"description":447},"Cabbage and potato buuz","A meat-light version made in lean seasons, stretching a small amount of mutton with finely chopped cabbage and grated potato.",[449,455,459,463,468,471,476,481,483,487,490],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},400,"flour","plain flour","g","For the dough",{"qty":456,"name":457,"unit":458,"group":454},200,"warm water","ml",{"qty":460,"name":461,"unit":462,"group":454},1,"fine salt","tsp",{"qty":464,"ref":465,"name":466,"unit":453,"group":467},500,"lamb","mutton or lamb shoulder, hand-chopped","For the filling",{"qty":469,"name":470,"unit":453,"group":467},100,"mutton tail fat or lamb fat, finely diced and kept cold",{"qty":472,"ref":473,"name":474,"unit":475,"group":467},2,"onion","onions, very finely chopped","piece",{"qty":477,"ref":478,"name":479,"unit":480,"group":467},4,"garlic","garlic, minced","clove",{"qty":482,"name":461,"unit":462,"group":467},1.5,{"qty":484,"ref":485,"name":486,"unit":462,"group":467},0.5,"black-pepper","ground black pepper",{"qty":432,"name":488,"unit":489,"group":467},"cold water","tbsp",{"qty":460,"name":491,"unit":489,"group":492,"noScale":8},"neutral oil, for the steamer tray","For steaming",[494,498,502,505,508,512,516],{"text":495,"title":496,"timerSeconds":497},"Stir the salt into the flour, pour in the warm water and work it into a stiff, slightly rough dough. Knead 5 minutes until it stops sticking to your hands, then cover and rest 30 minutes — it should go from resistant to soft enough to dent with a fingertip.","Mix and rest the dough",1800,{"tip":499,"text":500,"title":501},"Freeze the meat for 20 minutes before chopping. Firm meat cuts cleanly instead of dragging under the blade.","Chop {qty:lamb} of mutton into pieces the size of rice grains with a heavy knife, then chop the cold fat separately and fold both together with the onion, garlic, salt and pepper. Do not grind it — the texture should still look like meat, not paste.","Chop and season the filling",{"text":503,"title":504},"Beat the cold water into the filling a spoonful at a time, stirring in one direction, until the mixture turns tacky and slumps slowly off the spoon. Chill it while you roll the wrappers so the fat stays hard.","Work in the water",{"text":506,"title":507},"Divide the dough into 24 pieces, roll each into a ball, then flatten and roll to a 9 cm round — press harder at the edge so the rim is thin and the centre stays a little thick. Keep the finished rounds under a cloth.","Roll the wrappers",{"tip":509,"text":510,"title":511},"Hold the dumpling in your cupped palm rather than on the board — gravity keeps the filling down and the rim clean.","Put a heaped tablespoon of filling in the centre of a wrapper, then pinch small pleats around the rim with one hand while turning the dumpling with the other, gathering them into a closed purse at the top. Press the last pleat firmly against the first so no gap remains.","Fill and pleat",{"text":513,"title":514,"timerSeconds":515},"Brush the steamer tray with oil and set the buuz on it a finger apart. Steam over rapidly boiling water for 18 to 20 minutes, until the wrappers turn glossy and slightly translucent and feel taut and heavy when lifted.","Steam",1140,{"text":517,"title":518},"Let them stand off the heat for 2 minutes so the broth settles, then lift them off with a spatula rather than pulling. Serve hot, and warn anyone eating their first one to bite a small hole and drink before taking a full mouthful.","Rest and serve","BOATS",[521,525,529],{"note":522,"swap":523,"original":524},"Lamb is milder and more widely sold; beef needs about 20 percent added fat or the filling steams dry. Neither tastes quite as strong as real mutton, which is the point of the dish for Mongolians.","Lamb shoulder, or beef chuck with extra fat","Mutton",{"note":526,"swap":527,"original":528},"Tail fat is the traditional and best option. Butter is not authentic but does the same mechanical job of melting into liquid inside the wrapper.","Lamb fat trimmings, or cold butter grated in","Mutton tail fat",{"note":530,"swap":531,"original":532},"Buy the thickest available and let them warm to room temperature first. Thin gyoza skins tear under the weight of this filling.","Thick round dumpling wrappers from an Asian grocer","Homemade wrappers","buuz","Buuz (Mongolian Steamed Mutton Dumplings)","Buuz","Бууз","mongolia",60,20,30,"medium",[543],"main",[545],"dairy-free",[465,451,473,478],[548,551,553,555],{"alt":549,"src":550},"Pleated Mongolian buuz dumplings crowded on a steamer tray, wrappers glossy and taut with mutton filling","\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fbuuz\u002Fhero-1x1.jpg",[533,558,559,560,537,561],"mongolian dumplings","steamed mutton dumplings","tsagaan sar","lamb dumplings","2026-08-20","dishroute-kitchen","Fist-sized steamed dumplings of minced mutton, onion and garlic sealed in a thin wrapper so the fat melts into broth inside — the dumpling every Mongolian household piles up for the lunar new year.",{"en":566},"\u002Frecipe\u002Fbuuz",{"items":568,"total":574,"page":460,"limit":817,"hasMore":818},[569,603,628,654,682,692,716,741,766,792],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":537,"baseServings":574,"prepMinutes":575,"cookMinutes":540,"restMinutes":576,"difficulty":541,"course":577,"diet":580,"mainIngredients":584,"images":587,"keywords":597,"publishedAt":602,"updatedAt":602,"authorSlug":563},"aaruul","Aaruul (Mongolian Dried Milk Curd)","Aaruul","Ааруул",10,40,4320,[578,579],"snack","dessert",[581,582,583],"vegetarian","gluten-free","nut-free",[585,586],"milk","yogurt",[588,591,593,595],{"alt":589,"src":590},"Pale hard chunks of Mongolian aaruul dried milk curd on a woven rack, some pressed with a carved pattern","\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Faaruul\u002Fhero-1x1.jpg",[570,598,599,600,601,537],"mongolian dried curd","tsagaan idee","dried cheese snack","milk preservation","2026-08-21",{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":537,"baseServings":477,"prepMinutes":574,"cookMinutes":539,"difficulty":608,"course":609,"diet":611,"mainIngredients":612,"images":613,"keywords":623,"publishedAt":562,"updatedAt":562,"authorSlug":563},"bantan","Bantan (Mongolian Flour Crumb Soup)","Bantan","Бантан","easy",[610],"soup",[545],[451,465,473],[614,617,619,621],{"alt":615,"src":616},"Bowl of Mongolian bantan, a cloudy mutton broth thickened with soft flour crumbs and scattered scallion greens","\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fbantan\u002Fhero-1x1.jpg",[604,624,625,626,537,627],"mongolian soup","flour soup","hangover soup","comfort food",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":537,"baseServings":633,"prepMinutes":634,"cookMinutes":540,"restMinutes":540,"difficulty":608,"course":635,"diet":637,"mainIngredients":638,"images":640,"keywords":650,"publishedAt":602,"updatedAt":602,"authorSlug":563},"boortsog","Boortsog (Mongolian Fried Dough Biscuits)","Boortsog","Боорцог",8,25,[636,578],"bread",[581,583],[451,639,585],"butter",[641,644,646,648],{"alt":642,"src":643},"Pile of golden Mongolian boortsog fried dough biscuits in fingers and twisted knots beside a bowl of milk tea","\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fboortsog\u002Fhero-1x1.jpg",[629,651,652,653,560,537],"mongolian biscuits","fried dough","boov",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":537,"baseServings":477,"prepMinutes":659,"cookMinutes":634,"difficulty":608,"course":660,"diet":661,"mainIngredients":662,"images":666,"keywords":676,"publishedAt":562,"updatedAt":562,"authorSlug":563},"budaatai-khuurga","Budaatai Khuurga (Mongolian Mutton Fried Rice)","Budaatai Khuurga","Будаатай хуурга",15,[543],[545],[465,663,664,665,473],"rice","potato","carrot",[667,670,672,674],{"alt":668,"src":669},"Pan of Mongolian budaatai khuurga fried rice with browned mutton strips, carrot matchsticks and potato batons","\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fbudaatai-khuurga\u002Fhero-1x1.jpg",[677,678,679,680,537,681],"budaatai khuurga","mongolian fried rice","mutton rice","lamb fried rice","weeknight dinner",{"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"baseServings":477,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":683,"diet":684,"mainIngredients":685,"images":686,"keywords":691,"publishedAt":562,"updatedAt":562,"authorSlug":563},[543],[545],[465,451,473,478],[687,688,689,690],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[533,558,559,560,537,561],{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":537,"baseServings":477,"prepMinutes":634,"cookMinutes":697,"restMinutes":539,"difficulty":608,"course":698,"diet":699,"mainIngredients":700,"images":701,"keywords":711,"publishedAt":562,"updatedAt":562,"authorSlug":563},"guriltai-shul","Guriltai Shul (Mongolian Mutton Noodle Soup)","Guriltai Shul","Гурилтай шөл",95,[610,543],[545],[465,451,664,473,665],[702,705,707,709],{"alt":703,"src":704},"Bowl of Mongolian guriltai shul mutton noodle soup with torn dough strips, potato chunks and carrot coins","\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fguriltai-shul\u002Fhero-1x1.jpg",[712,624,713,714,537,715],"guriltai shul","mutton noodle soup","lamb soup","hand cut noodles",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":537,"baseServings":721,"prepMinutes":540,"cookMinutes":469,"restMinutes":659,"difficulty":722,"course":723,"diet":724,"mainIngredients":725,"images":726,"keywords":736,"publishedAt":562,"updatedAt":562,"authorSlug":563},"khorkhog","Khorkhog (Mongolian Hot-Stone Mutton)","Khorkhog","Хорхог",6,"hard",[543],[545,582],[465,473,664,665],[727,730,732,734],{"alt":728,"src":729},"Mongolian khorkhog mutton on the bone piled with blackened hot stones and dark glossy broth in a heavy pot","\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fkhorkhog\u002Fhero-1x1.jpg",[717,737,738,739,537,740],"hot stone cooking","mongolian mutton","boodog","outdoor cooking",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":537,"baseServings":477,"prepMinutes":746,"cookMinutes":634,"restMinutes":540,"difficulty":541,"course":747,"diet":749,"mainIngredients":750,"images":751,"keywords":761,"publishedAt":562,"updatedAt":562,"authorSlug":563},"khuushuur","Khuushuur (Mongolian Fried Meat Pastries)","Khuushuur","Хуушуур",45,[748,543],"street-food",[545],[465,451,473],[752,755,757,759],{"alt":753,"src":754},"Stack of golden Mongolian khuushuur pastries with blistered fried surfaces, one torn open showing mutton 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